This full-bodied Chardonnay displays Granny Smith apple, pineapple, peach, apricot and vanilla nuances on the nose. The palate is round and fleshy with hints of vanilla and pineapple, balanced by a distinct minerality. Serve with Dungeness crab, Lobster or cedar plank grilled wild BC Salmon.
This Chardonnay is made from clone 76 originating in Burgundy. This clone tends to demonstrate ripe tropical characteristics. The wine was 100% fermented exclusively in French oak barrels of which 20% were new. The barrels were stirred to increase lees contact and add roundness to the palate. Fermentation in oak ensures greater integration and structure in the wine. This wine underwent partial malolactic fermentation to soften the any harsh acids.
The 2017 growing season started off slowly in the Okanagan valley. We did not see bud burst until mid-May and flowering began mid-June. The spring was wet and cooler than normal, but this was quickly followed by warmer temperatures which resulted in flooding. This was followed by 82 days of no rain. Fires resulted in many parts of BC in July and August. Smoke from fires in the north, south and west provided protection from the intense heat of the summer but also created a more humid environment that we are used to in the Okanagan. This resulted in higher disease pressure and some vineyards were overwhelmed with powdery mildew. Fortunately, our growers were vigilant, and we came through relatively unscathed. By veraison the smoke had cleared so there was relief. We did experience frost in low lying regions at the beginning of October, but most vineyards were able to hang on and we gained an additional 3 weeks of hang time. However, due to all these factors yields were down about 15% for this vintage, however the fruit quality, flavours and ripeness were all very good.
Grapes: 100% Chardonnay
Harvest Brix: 23.3B average
Harvest Date: September 28
Vineyards: Becker Vineyard (formerly known as Sundial Vineyard), Oliver
Technical data: pH 3.86 TA 4.8 g/L RS 3 g/L
Cases produced: 438